Chicken and Sausage Gumbo recipe

The key to this recipe is to not add too much water before cooking. When all ingredients are in the pot, the water should be level with the ingredients. There should be no extra room — it will be impossible to stir at first. But once it comes to a boil, the peppers and onions cook down and you can start stirring once and awhile as it simmers.

When you are making your roux, don't move from the stove. It requires constant stirring. The cast-iron skillet will be very hot; an instant burn if you touch it. Your best bet is to wear oven mitts to prevent burns from the skillet and/or splatters.

4 pounds split chicken breasts, bone in and skin on
1/2 cup olive oil
1 cup all-purpose flour
2 pounds smoked andouille sausage, sliced
4 green bell peppers, seeded and chopped
3 medium onions, chopped
2 tablespoons chopped garlic
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
6 cups cooked rice
Hot pepper sauce

In an 8-quart heavy soup pot or Dutch oven, place chicken breasts and cover with water. Bring to a boil, reduce heat to a simmer and cook for about 45 minutes. Remove chicken from pot; reserve chicken and broth separately. Set aside both to cool.

Prepare the roux. In a heavy (cast-iron if possible) skillet over high heat, add olive oil. When oil is hot and shimmering, about 3 to 5 minutes, slowly stir in flour. Brown on high, stirring constantly until flour is brown, the color of a tarnished penny, about 30 minutes. Use a wooden spoon for mixing.

Add the roux, sausage, bell peppers, onions, garlic, black and cayenne peppers to the pot with the broth. Debone the chicken and cut into bit-size chunks and add to the broth mixture. If needed, add just enough water to cover the ingredients. Bring to a boil, reduce heat to simmer and cook for about 2 hours, stirring occasionally. Serve over rice with hot pepper sauce.

Per cup: 310 calories (percent of calories from fat, 55), 17 grams protein, 17 grams carbohydrates, 1 gram fiber, 19 grams fat (5 grams saturated), 56 milligrams cholesterol, 341 milligrams sodium

Makes 28 cups.